Roast Duck Breast Recipe
Duck fat potato, beets, radish, kale, plum and nootka rose jus
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Ingredients
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Duck Breast
Duck Fat Potatoes
Vegetables
Jus
Method
Preparing the Duck Breast
- 1
Score Duck Skin
Using a sharp knife, score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat.
- 2
Season and Sear
Season both sides of the duck breasts with salt and black pepper. Heat a skillet over medium heat and place the duck breasts skin-side down. Sear for 6-8 minutes until the skin is crispy, then flip and cook for another 4-5 minutes until desired doneness.
- 3
Rest
Remove the duck from the skillet and let it rest for 5-10 minutes before slicing.
Preparing Duck Fat Potatoes
- 4
Boil and Cut Potatoes
Peel and cut the Yukon gold potatoes into evenly sized pieces. Boil in salted water until tender, about 15 minutes. Drain and let cool slightly.
- 5
Roast in Duck Fat
In the same skillet used for the duck, add duck fat and fresh thyme. Add the boiled potatoes and garlic cloves, roasting them until golden brown and crispy, about 10-15 minutes.
Preparing the Vegetables
- 6
Roast Beets and Radishes
Wrap the beets in foil and roast at 400°F (200°C) for 45-60 minutes until tender. Slice and serve alongside the radishes.
- 7
Making the Jus
- 8
- 9
Strain
Strain the jus through a fine mesh sieve and keep warm.
